Floors shall be constructed of smooth, durable, nonabsorbent, grease-resistant, and easily cleanable materials for food preparation, open food handling, or dishwashing areas.
Approved Floors Include
- Quarry tile
- Ceramic tile
- Porcelain tile
- *Poured flooring systems*
- +Protect-All Composite Flooring+
Poured Flooring Systems
A poured flooring system is a multi-layered flooring product that is installed in a specific manner and designed for use in a retail food facility. This type of flooring is not a sealant or a coating.
Poured flooring specifications include, but are not limited to, the following:
- Thickness of 1/8” (125 mils) to 3/8" (375 mils)
- Compression strength of 5000 PSI or greater
- Manufacturer’s recommendations of installation and use which may include a factory trained installer. NOTE: Thermal-shock resistant flooring is required for areas under floor mounted cooking equipment and inside walk-in units.
*The following companies produce at least one poured flooring product which the MDA has approved for use at a licensed facility: BASF, Dex-o-tex, Florock, Sherwin Williams, Stonehard, and Tennant. When selecting a floor that is right for your business, please consult with the manufacturer and the MDA Plan Review Team for best results.*
Coved Base
A cove base with a smooth radius transition must be installed at all floor/wall junctures in any food preparation, handling, or dishwashing areas. The image, listed on Page 6 of the Retail Plan Review Construction Guide, shows the correct method for installation of base cove, flush at the floor and wall juncture.
Unapproved Flooring
Vinyl (sheet, plank, and tile), sealed concrete, wood, and carpet materials are not allowed in areas for food preparation, open food handling, and dishwashing areas.
Dry storage, Pre-Packaged, and Sales Area
The above guidance is for areas where food employees are conducting food preparation, open food handling, or dishwash activities. In other areas of the food establishment, such as dry storage for unopened packages of food or the sales floor, other materials, such as vinyl or sealed concrete, are acceptable.
*+This is not an endorsement of any individual company; this is merely a list compiled by the Department of Agriculture that has been approved in the past. The specific flooring still must be pre-approved by the Plan Review staff and there may be other companies that are acceptable.*+
- These are materials specifically designed for areas of food and drink service/preparation, dishwashing, and dry storage.
- This does not include floor finish materials that have interwoven fibers, concrete, unfinished wood, vinyl flooring in walk-in units.
- This does not include finish materials on walls and ceilings such as galvanized metal, sealed or unsealed wood, knock-down or popcorn-style finish on drywall.
- Open structured ceilings are not allowed in areas where employees are handling open packages of food.
Floors shall be constructed of smooth, durable, nonabsorbent, grease-resistant, and easily cleanable materials for food preparation, open food handling, or dishwashing areas.
Approved Floors Include
- Quarry tile
- Ceramic tile
- Porcelain tile
- *Poured flooring systems*
- +Protect-All Composite Flooring+
Poured Flooring Systems
A poured flooring system is a multi-layered flooring product that is installed in a specific manner and designed for use in a retail food facility. This type of flooring is not a sealant or a coating.
Poured flooring specifications include, but are not limited to, the following:
- Thickness of 1/8” (125 mils) to 3/8" (375 mils)
- Compression strength of 5000 PSI or greater
- Manufacturer’s recommendations of installation and use which may include a factory trained installer. NOTE: Thermal-shock resistant flooring is required for areas under floor mounted cooking equipment and inside walk-in units.
*The following companies produce at least one poured flooring product which the MDA has approved for use at a licensed facility: BASF, Dex-o-tex, Florock, Sherwin Williams, Stonehard, and Tennant. When selecting a floor that is right for your business, please consult with the manufacturer and the MDA Plan Review Team for best results.*
Coved Base
A cove base with a smooth radius transition must be installed at all floor/wall junctures in any food preparation, handling, or dishwashing areas. The image, listed on Page 6 of the Retail Plan Review Construction Guide, shows the correct method for installation of base cove, flush at the floor and wall juncture.
Unapproved Flooring
Vinyl (sheet, plank, and tile), sealed concrete, wood, and carpet materials are not allowed in areas for food preparation, open food handling, and dishwashing areas.
Dry storage, Pre-Packaged, and Sales Area
The above guidance is for areas where food employees are conducting food preparation, open food handling, or dishwash activities. In other areas of the food establishment, such as dry storage for unopened packages of food or the sales floor, other materials, such as vinyl or sealed concrete, are acceptable.
*+This is not an endorsement of any individual company; this is merely a list compiled by the Department of Agriculture that has been approved in the past. The specific flooring still must be pre-approved by the Plan Review staff and there may be other companies that are acceptable.*+
Plans are reviewed in the order they are received. When your plan is up for review, you will be contacted by phone or email. The review of most plans is underway within about 30 days. An email will be sent when the plan review is complete.
Plans are reviewed in the order they are received. When your plan is up for review, you will be contacted by phone or email. The review of most plans is underway within about 30 days. An email will be sent when the plan review is complete.
When submitting your plan review application, be sure to include all necessary documents initially. Incomplete or missing documentation will delay the review process. Have a single point of contact for your project. If the plan reviewer has to discuss the plan with multiple people, it can also delay the review process. Being prepared to answer any questions the MDA has in a timely manner will also help the complete the review more quickly.
When submitting your plan review application, be sure to include all necessary documents initially. Incomplete or missing documentation will delay the review process. Have a single point of contact for your project. If the plan reviewer has to discuss the plan with multiple people, it can also delay the review process. Being prepared to answer any questions the MDA has in a timely manner will also help the complete the review more quickly.
A plan review application and required documents must be submitted at least 30 days prior to the construction or remodeling of a retail food establishment, or adding or replacing equipment. We recommend that you submit your completed plan review application as soon as it is complete. Plans are reviewed in the order they are received. Depending on the volume of submitted plans, reviews may take longer than 30 days.
A plan review application and required documents must be submitted at least 30 days prior to the construction or remodeling of a retail food establishment, or adding or replacing equipment. We recommend that you submit your completed plan review application as soon as it is complete. Plans are reviewed in the order they are received. Depending on the volume of submitted plans, reviews may take longer than 30 days.
